Soup Restaurant Heritage, A Poke Theory, Restaurant Home & Bar, Longqing, Janice Wong Singapore

Bee Hoon Crab.
Original Shoyu Tuna.
Original Shoyu Tuna.PHOTO: A POKE THEORY
Hot Stone Sauteed Liver with Ginger and Onion
Hot Stone Sauteed Liver with Ginger and OnionPHOTO: RESTAURANT HOME
The a la cartemenufeatures a wide variety of ingredients from meats to seafood.
The a la cartemenufeatures a wide variety of ingredients from meats to seafood.PHOTO: LONGQING
Collagen Broth and Mushroompaper.
Collagen Broth and Mushroompaper.PHOTO: JANICE WONG SINGAPORE


The Soup Restaurant Group has opened its latest concept - Soup Restaurant Heritage - at Raffles Hotel. The 268 sq m space seats 115 diners.

Besides its signature offerings such as samsui ginger chicken (from $25.90), the new and expanded menu includes double-boiled whole coconut with black chicken soup ($13.90); shark's cartilage collagen soup ($15.90 a person); popiah ($21.90 for four); fan shu leaves with scallops ($20.90) or prawns ($19.90); and earthen bowl pork ribs ($17.90).

New seafood dishes include steamed/chilli/black pepper crab ($88) as well as bee hoon crab ($98). Where: Raffles Hotel Arcade, 328 North Bridge Road, 01-10 Open: 7.30am to 11pm daily Info: Call 6250-7757


The latest eatery specialising in poke - Hawaiian-style marinated raw fish salad - is A Poke Theory in Boon Tat Street.

Pick from signature sushi rice, lemon herb quinoa or Romaine lettuce, and choose poke options such as original shoyu tuna; spicy mayonnaise salmon; spicy garlic sesame tuna; and avocado miso salmon. A regular portion (100g) costs $11.50 for tuna and $12.50 for salmon. The large serving (150g) costs $15 for tuna and $16.50 for salmon.

Toppings include edamame, Japanese furikake seasoning and tobiko (flying fish roe). Premium toppings (add $2 each) include kale chips, crispy salmon skin and kalua pork.

Another healthy option is its superfood smoothie bowls ($6 each). The selection includes Blackberry Binge with banana, blackberry, raspberry and soya milk base topped with blueberries, pomegranate, quinoa puffs and roasted cashews; and Cacaoholic, with a base of banana, raw cacao and soya milk, topped with coconut and dark chocolate drizzle, raw cacao nibs, blueberries and quinoa puffs. Where: 27 Boon Tat Street Open: 11am to 6pm (weekday), 10am to 4pm (Saturday), closed on Sunday Info:


Restaurant Home & Bar, previously at Rail Mall in Upper Bukit Timah, has found a new home in Changi.

The Cantonese restaurant is still helmed by chef Tan Yong Kang. For his new venue, he says he focuses on ingredients that are not often on the menu, such as liver, and serves many dishes on the classic opeh leaf.

Highlights include hot stone sauteed liver with ginger and onion ($12 to $24); wok-fried lala with spicy chilli ($14 to $28); and braised pork knuckle with housemade yellow noodle ($16 or $32). Other dishes include barbecued Peking duck with lychee wood ($30 or $58); as well as fish options such as empurau fish ($38 for 100g, order two days in advance) and marble goby ($8 for 100g).

Diners can also kick back with a drink and Chinese bar snacks such as deep-fried fish skin with dried chilli and roasted minced garlic ($6.80); and sliced pork belly with garlic sauce ($8). The drinks menu features sake, whisky and red and white wine. Where: 27 Cosford Road Open: 11.30am to 2.30pm and 5.30 to 11pm (Tuesday to Sunday), closed on Monday except public holiday Info: Call 6465-1698 or go to


Hotpot restaurants are still heating up the scene, with one of the latest being LongQing in Hongkong Street.

Choose from three hotpot set menus (from $55, serves two), which has ingredients such as pork collar, spicy beef tendon, assorted vegetables and mushrooms. MSG-free broth options ($14 each, $18 for two) include spicy ma la, tomato soup and wild mushrooms.

Appetisers include braised pig's ears with mashed cucumber ($10); spicy garlic pork belly ($10); and chilled seaweed with housemade sauce ($8).

The a la carte menu features a wide variety of ingredients from meats to seafood as well as handmade pork balls ($12); handmade fish paste ($12); potato noodles ($3.80); and beancurd skin roll ($6.80). Where: 18 Hongkong Street Open: 5.30 to 11pm (Tuesday to Sunday), closed on Monday Info: Call 6533-1618 or go to


Singapore's poster girl for desserts, chef Janice Wong, will open her eponymous flagship restaurant at the National Museum Singapore on Wednesday.

The 1,500 sq ft restaurant will feature savoury modern Chinese dishes that focus on the use of flour. For example, her Signature 5 ($15) features assorted dumplings made with blended flour to produce crystal, elastic, transparent, matte and crispy skin. Other dishes include Whimsical Hats brewed in tea ($22); and crispy charcoal noodles, collagen broth and mushroom paper ($22).

Fans of her signature desserts from 2am: dessertbar can have their fill of her contemporary creations such as Chocolate H20 ($22); Cassis Plum ($24); and Strawberry Caprese ($24). Her classic desserts include Tsujirihei green tea tart ($20).

You can also take home her confectionery creations, which include mochi ($3); chocolate paint ($15, $40 for a set of three); and edible toys. Where: National Museum Singapore, 93 Stamford Road, 01-06 Open: 10am to 11pm (Monday to Thursday), 10 to 1am (Friday to Sunday) Info: Call 9712-5338, go to or e-mail

Eunice Quek

A version of this article appeared in the print edition of The Sunday Times on August 14, 2016, with the headline 'Open For Business'. Print Edition | Subscribe